SAMPLE SUNDAY BRUNCH MENU| SUBJECT TO CHANGE | THREE COURSES $35

FIRST
MASSAGED KALE SALAD pumpkin seed crusted warm goat cheese, pickled peaches, cucumbers, golden raisins, sweet peppers, crisp pancetta lardon, pickled peach vinaigrette
STEPPING STONE FARM BERRY PARFAIT house-honeyed yogurt, almond coconut granola, fresh berries, honey and mint
FRUIT & SPICE OATMEAL thick cut rolled oats, warm fall spices, maple & brown sugar, caramelized apple, Dr. Moore’s peaches

ENTREE
EGGS BLUEGRASS BENEDICT pimento cheese, shaved country ham, Hollandaise, Midway Bakery English muffin, Weisenberger cheese grits, fall succotash
KENTUCKY BIG BREAKFAST two eggs any way, Stone Cross bacon and country sausage, Weisenberger cheese grits, fall succotash, sourdough toast
EGGS MANHASSET Midway Bakery English muffin with house smoked Verlasso salmon, benedictine, lemony Hollandaise, Weisenberger cheese grits and fall succotash
STONE CROSS FARM COQ AU VIN with roasted pearl onions and crimini mushrooms, beurre rouge, Weisenberger cheese grits
STONE CROSS FARM STEAK & EGGS sauce Romesco, two eggs any way, Weisenberger cheese grits, fall succotash
PAN-SEARED PACIFIC HALIBUT saffron beurre blanc, Weisenberger cheese grits, fall succotash

DESSERT
MIDWAY BAKERY PIE selection varies

dietary accommodations are always an option | if possible, please let us know at time of booking

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